Best Easy Egg Drop Tomato Soup Recipes

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10-MINUTE TOMATO EGG DROP SOUP | MARION'S KITCHEN



10-minute Tomato Egg Drop Soup | Marion's Kitchen image

Not got a lot of time for making dinner? You've got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.

Provided by Bee

Yield 4

Number Of Ingredients 10

2 large tomatoes, cut into wedges
1 tbsp vegetable oil
½ garlic clove, finely grated
6 cups chicken stock
2 eggs, lightly whisked
2 tbsp corn flour (cornstarch), mixed with 2 tbsp water
2 tbsp soy sauce
¼ tsp ground white pepper
2 spring onions (scallions), sliced
sea salt

Steps:

  • Step 1.Season the tomatoes with salt and allow them to sit for a couple of minutes before using.
  • Step 2.Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg.
  • Step 3.Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.

EASY EGG DROP TOMATO SOUP



Easy Egg Drop Tomato Soup image

You can make this tasty soup in the time it takes to open two cans and heat them. Warning - this is not a gourmet soup but it is a step up from canned tomato soup. We love it with grilled cheese sandwiches!!

Provided by sksgrad

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can hunt's diced tomatoes with basil oregano and garlic
1 (14 ounce) can reduced-sodium chicken broth
3/4 cup diced reduced-fat kielbasa (optional)
1/4 cup egg substitute
1/2 cup shredded sharp cheddar cheese

Steps:

  • Combine diced tomatoes including juice and chicken broth in a medium saucepan.
  • Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
  • Bring to a boil over medium-high heat stirring occasionally.
  • Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
  • Simmer on med-low heat for 2-3 minutes more.
  • Ladle into bowls and serve topped with shredded cheddar.

Nutrition Facts : Calories 86, Fat 5.8, SaturatedFat 3.3, Cholesterol 15, Sodium 145.2, Carbohydrate 1.5, Sugar 0.3, Protein 7.4

EASY EGG DROP SOUP



Easy Egg Drop Soup image

This is great on a dreary day, or when your feeling a little under the weather

Provided by Ava

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 (49.5 fluid ounce) can chicken broth
1 bunch chopped green onions
¼ teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
⅓ cup cold water
3 eggs
2 tablespoons cold water

Steps:

  • Heat chicken broth and green onions in a large pot over medium-high heat. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth. Boil soup on high for 1 minute, then reduce heat to medium-low.
  • Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 8.4 g, Cholesterol 98.9 mg, Fat 3.2 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 1481.9 mg, Sugar 2.5 g

TOFU AND TOMATO EGG DROP SOUP



Tofu and Tomato Egg Drop Soup image

This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.

Provided by Hetty McKinnon

Categories     dinner, lunch, quick, weeknight, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon neutral oil
4 scallions, white and green parts separated, finely sliced
1 (1-inch) piece ginger, peeled and finely chopped
1 (28-ounce) can crushed tomatoes
3 cups vegetable stock
1 (14-ounce) package firm tofu, drained, patted dry and cut into ½-inch cubes
2 tablespoons ketchup
1 1/2 teaspoons kosher salt (Diamond Crystal)
2 tablespoons granulated or brown sugar
2 teaspoons sesame oil
3 large eggs, well beaten

Steps:

  • Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
  • Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
  • Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
  • When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
  • Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.

EGG DROP SOUP



Egg Drop Soup image

We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings (3 cups).

Number Of Ingredients 5

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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